Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice

Yang, Wenhan; Zheng, Yuxue; Sun, Weixuan; Chen, Shiguo; Liu, Donghong; Zhang, Huiling; Fang, Haitian; Tian, Jinhu; Ye, Xingqian

doi:10.1016/j.lwt.2019.108835

Cited by 67 publications

(41 citation statements)

References 36 publications

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“…The unit operations carried out in the extruder are generated by one or two Archimedes screws rotating into the barrel, which induce thermal and mechanical stress to the feed material under processing, which promotes physical and chemical changes, and forces the product to flow through a small orifice, called “die” [ 4 , 6 ]. The promoted physical and chemical changes to the feed material involve complex changes in the food matrix, phytochemical composition and organoleptic properties, such as texture, colour and flavour [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Cotacallapa-Sucapuca

Vega

Maieves

et al. 2021

Foods

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The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

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Section: Introductionmentioning

confidence: 99%

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Cotacallapa-Sucapuca

Vega

Maieves

et al. 2021

Foods

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“…From the refinement process of the rice kernel several by-products, such as rice bran and broken rice, are consistently obtained (Ryan, 2011). Recent studies reported how to fully reuse and improve the nutritional profile of broken rice (about 14% of the cereal grains) and broken rice-based snacks by adding polyphenol compounds and using extrusion technology (Oliveira et al, 2020;Yang et al, 2020;Zheng et al, 2020). Rice bran (RB, about 7% of cereal grain) instead is a nutrient-rich by-product mainly used as animal feed.…”

Section: Introductionmentioning

confidence: 99%

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

Renoldi

Peighambardoust

Peressini

2020

Int J of Food Sci Tech

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In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g À1 , a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150°C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks.

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“…Hence, changes in microstructure like distribution of cells or their wall thickness may also impact bulk density (Robin et al., 2011). A rough and more creased morphology has been recently reported on extruded rice (Yang et al., 2020). Studies also confirm the simultaneous effects of composition and process parameters.…”

Section: Impact Of Ingredients and Process Parameters On Fortified Extruded Product Attributes Other Than Rice Analoguesmentioning

confidence: 82%

Considerations for improvising fortified extruded rice products

Saha

Jha

Tiwari

et al. 2021

Journal of Food Science

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Micronutrient fortification of rice by extrusion is an effective strategy to enhance micronutrient levels within rice-consuming individuals. The success of extrusion-based fortification is associated with micronutrient retention, enhanced bioavailability, low postprocessing losses, prolonged storage stability, and minimal sensory changes. The success of an optimally fortified product is primarily reliant upon the compositional considerations, but many attributes of extrudates can be indebted to the processing parameters too. Hence, an exhaustive investigation of this technology has been taken-up here, emphasizing on the compositional parameters in association with process parameters, which influence the final quality attributes like nutrient stability, bioavailability, and sensory properties. Based on these attributes of the end product, a collected data have been presented here to bring out the optimal compositional requirements.These together with cooking processes, extrusion process parameters, and storage conditions will enable formulate a product with enhanced sensory acceptance, better retention during cooking and storage, improved texture, and acceptable color. This review will thus help to optimize a need-based product, its quality, and enhance benefits of fortified extruded rice products.

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Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice

Cited by 67 publications

References 36 publications

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

Considerations for improvising fortified extruded rice products

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